PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
CHICKEN AND WHOLE WHEAT SPAGHETTI RECIPE
Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome meal. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!
Provided by Olena Osipov
Categories Dinner
Time 33m
Number Of Ingredients 11
Steps:
- Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
- Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
- Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
- Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients. Cover and cook for 10 minutes.
- Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes.
- Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.
Nutrition Facts : ServingSize 1 cup, Calories 399 kcal, Sugar 3 g, Sodium 423 mg, Fat 15 g, SaturatedFat 5 g, Carbohydrate 38 g, Fiber 3 g, Protein 32 g, Cholesterol 73 mg
EASY WHOLE WHEAT PASTA WITH ROASTED EGGPLANT AND TOMATOES
Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
Nutrition Facts : Calories 370 g, Fat 14 g, Protein 13 g
WHOLE WHEAT RIGATONI AND CAULIFLOWER, WILTED ARUGULA, FETA & OLIVES
This convenient recipe makes getting two meals on the table a snap.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes European Greek
Yield 6
Number Of Ingredients 13
Steps:
- Bring a generous 2 quarts of water and salt to a boil in a large soup kettle; add pasta and cook, partially covered, for 4 minutes. Add cauliflower and cook, partially covered, until pasta and cauliflower are tender, about 6 minutes longer. Reserve 1 cup of cooking liquid, drain pasta and return top pot.
- Meanwhile, heat oil in a 10-inch skillet. Add peppers, and saute until tender, about 4 minutes. Add garlic; continue to saute until golden and fragrant, about 1 minute longer. Add tomatoes, seasoning and olives; simmer sauce about 5 minutes. Add sauce to pasta, along with reserved cooking liquid, arugula and 1/2 cup feta. Toss, seasoning to taste with pepper. Serve with additional feta.
- For lunch, pack pasta and extra feta in leakproof containers. Warm pasta in microwave and top with feta.
Nutrition Facts : Calories 404 calories, Carbohydrate 60.9 g, Cholesterol 16.7 mg, Fat 13.6 g, Fiber 8.7 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 1550.4 mg, Sugar 5 g
MEDITERRANEAN WHOLE WHEAT PASTA TOSS
This delicious blend of many robust ingredients will explode with flavor in your mouth. This was one of those nights where we sort of just opened the fridge to see what we had and this is what we ended up with. You can adjust any ingredients to suit your tastes. I used another couple cloves of garlic because our household loves it. You could easily add chicken to this dish as well. Enjoy!
Provided by jlynvjodie
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes; drain.
- Heat olive oil in a large nonstick skillet over medium heat and cook and stir garlic in the hot oil just until fragrant, about 30 seconds. Stir artichoke hearts, peppers, and olives into the skillet until flavors are blended, about 5 minutes. Gently fold the spinach into the mixture and stir just until slightly wilted and dark green.
- Remove from heat and stir in penne pasta until thoroughly combined; lightly toss pasta mixture with feta cheese. Place a lid over the skillet and let the pasta and vegetables steam for 10 minutes before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 47.4 g, Cholesterol 8.3 mg, Fat 14.7 g, Fiber 5.8 g, Protein 12.9 g, SaturatedFat 2.8 g, Sodium 346.7 mg, Sugar 5 g
WHOLE WHEAT PASTA WITH PEPPERS, TOMATOES AND OLIVES
A yummy vegetarian recipe that is quick to prepare and very tasty - perfect for a weeknight dinner. Sprinkle the finished product with parmesan cheese. From Canadian Living Magazine. http://www.canadianliving.com/food/
Provided by Irmgard
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat.
- Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes.
- Add the tomatoes, olives and vinegar.
- Cook, stirring, until heated through, about 1 minute.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes.
- Drain and return to the pot, reserving 1/2 cup cooking water.
- Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten.
- Serve topped with parmesan cheese.
Nutrition Facts : Calories 308.2, Fat 8.8, SaturatedFat 1.3, Sodium 229.7, Carbohydrate 52.6, Fiber 2.9, Sugar 5.4, Protein 10
WHOLE-WHEAT PASTA SALAD WITH GRILLED ZUCCHINI AND OLIVES
Steps:
- In a large bowl gently stir together tomatoes, onion, garlic paste, vinegar, and 1/4 cup oil
- Brush one side of zucchini slices lightly with additional oil and season with salt and pepper. Heat a well-seasoned ridged grill pan over moderate heat until hot and grill zucchini, oiled sides down, in batches, brushing tops with more oil before turning, 1 to 2 minutes on each side, or until just tender but not soft. Transfer zucchini as grilled to a small bowl.
- In a kettle of salted boiling water cook pasta until just tender and drain well. Add hot pasta to tomato mixture and toss well. Cool pasta slightly and stir in zucchini, olives, cheese, basil, and salt and pepper to taste. Pasta may be made 4 hours ahead and kept covered at room temperature.
- Serve pasta warm or at room temperature.
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- Cook pasta according to package directions in a large pot of salted water. Drain the pasta and run it under water. Drizzle with the olive oil and toss well.
- Put the pasta in a large serving bowl and stir in the pesto and Italian dressing. Add the spinach, chicken, tomatoes, and feta cheese. Toss to combine. Season the pasta salad with salt and pepper, to taste.
- Cover the pasta and refrigerate. If the pasta seems dry before serving, you can stir in another tablespoon of olive oil.
WHOLE WHEAT SPAGHETTI WITH SWISS CHARD | GIADZY
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Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 40 mins
- Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.
GREEK PASTA SALAD WITH WHOLE WHEAT NOODLES | FOODIECRUSH.COM
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4.2/5 (20)Total Time 35 minsCategory SaladCalories 280 per serving
- Bring a medium saucepan of water to a boil, add a generous dose of kosher salt and the cook whole wheat penne pasta according to package directions or until al dente. Drain and set aside to cool.
- While the pasta is cooking, combine the extra virgin olive oil, balsamic vinegar, garlic, oregano, sugar, kosher salt and black pepper in a small mason jar or any container with a lid and shake well. Add the tomatoes, roasted bell peppers, capers and kalamata olives to a medium bowl and pour the dressing over the vegetables and let sit for 15 minutes for flavors to combine.
- Add to the pasta and basil slivers to the veggie blend and fold. Season with more kosher salt and black pepper to taste and garnish with crumbled feta cheese. Add more olive oil if the pasta seems dry. Serve and enjoy.
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- Add onions, tomatoes and parsley and cook, stirring often, until onions are translucent, for 3 minutes.
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4.5/5 (426)Category MainCuisine ItalianTotal Time 30 mins
- Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 10 – 12 min. until al dente. Drain, save some pasta water, and set aside.
- Heat up some olive oil in a large frying pan and sauté onion and garlic for about 2 – 4 min. until translucent. Add eggplant to pan and fry for approx. 6 – 8 min. until browned on all sides and somewhat soft.
- Add whole peeled tomatoes and thyme leaves. Boil everything over medium heat for about 5 – 8 min. Season generously with salt and pepper. Toss cooked pasta in the sauce, add saved pasta water, and serve in deep plates with a dollop of ricotta and fresh basil.
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- Place cherry tomatoes onto a large baking sheet lined with a silpat liner or parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 10-12 minutes, until tomatoes collapse. Remove and set aside.
- Cook pasta according to package directions. Drain. Place oil into large rimmed skillet over medium heat. Toss in cooked pasta then stir in bacon crumbles, baby spinach, parmesan cheese, salt and pepper. Toss gently and cook until heated through. Gently toss in roasted tomatoes. Add additional olive oil as desired. Serve warm.
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- Drain the pasta, reserving about 1/3 cup pasta water. Set the pasta aside. Add the pasta water to the onion mixture and cook for 1 minute. Add in the pesto, pine nuts, olives, and lemon zest. Season with pepper. Add the rigatoni and toss well.
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